Description
How to make quick rotisserie chicken enchiladas with store-bought chicken and melty cheese that turn weeknight dinner into comfort food magic.
Ingredients
Scale
Base Ingredients
- 1 whole rotisserie chicken, skin removed and shredded
- 12 corn tortillas
- 2 cups Mexican cheese blend, divided
- 1 small yellow onion, diced
Enchilada Sauce
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 2 cups chicken broth
- 1 (6-ounce) can tomato paste
Seasonings & Garnish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced thin
Instructions
- Prep Chicken: Preheat oven to 375°F and grease a 9×13 baking dish. Remove skin from rotisserie chicken and shred meat into bite-sized pieces, discarding bones.
- Make Sauce: Heat olive oil in a large saucepan over medium heat. Whisk in flour and cook 1 minute until fragrant and lightly golden.
- Add Spices: Whisk in chili powder, cumin, garlic powder, and oregano. Cook 30 seconds until aromatic, then gradually whisk in chicken broth and tomato paste.
- Simmer Sauce: Bring sauce to a boil, then reduce heat and simmer 5 minutes until thickened. Season with salt and pepper to taste.
- Fill Tortillas: Warm tortillas in microwave 30 seconds. Fill each with chicken, diced onion, and 2 tablespoons cheese. Roll tightly and place seam-side down in baking dish.
- Assemble Enchiladas: Pour enchilada sauce evenly over rolled tortillas, making sure all are covered. Sprinkle remaining cheese on top for that perfect golden finish.
- Bake Until Golden: Bake 20-25 minutes until cheese is melted and bubbly. Let rest 5 minutes, then garnish with cilantro and green onions before serving.
Notes
- Warm tortillas in microwave for 30 seconds before filling to prevent cracking.
- Store leftovers in refrigerator up to 4 days in airtight container.
- Substitute rotisserie chicken with leftover cooked chicken or turkey.
- Assemble completely and refrigerate up to 24 hours before baking.
- Double the sauce recipe if you like extra saucy enchiladas.
- Garnish with avocado slices, sour cream, or hot sauce for serving.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 28g
- Protein: 32g